In a medium bowl, whisk together 6 eggs, half & half, water, salt, and freshly ground black pepper until blended. Set aside.

Add olive oil to a 10” non-stick skillet and heat over medium heat on your stove top. Add Portobello mushroom slices and and diced red pepper and cook approximately 5-6 minutes, stirring occasionally.

Add spinach and arugula blend to pan and stir constantly until just wilted, approximately 1-2 minutes.

With a spoon, spread cooked vegetables into a uniform layer across the bottom of the pan, ensuring an even distribution of mushrooms and greens throughout. Pour the beaten eggs on top and let cook for 1-2 minutes, or until the egg begins to set on bottom.

Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove cover and spread Feta chunks across the top of the frittata before covering again until eggs are cooked through.

Cut into individual slices and serve warm or at room temperature